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Chemische und biologische Charakterisierung von rohen und gerösteten Kaffeeölen

Chemische und biologische Charakterisierung von rohen und gerösteten Kaffeeölen

Juliana Martins Ribeiro

66,79 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Farmacología
ISBN:
9786209543548
66,79 €
IVA incluido
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Sobre IBD

Die Kaffeebohne besteht aus einer Vielzahl von Substanzen, die dem Getränk Geschmack und Aroma verleihen, darunter Proteine, Kohlenhydrate und Lipide. Dieser Lipidanteil wird, wenn er aus der rohen Kaffeebohne extrahiert wird, als Weichmacher in pharmazeutischen Formulierungen verwendet, und wenn er aus der gerösteten Bohne stammt, als Zusatzstoff in Lebensmitteln, um ihnen Aroma und Geschmack zu verleihen. Die Kenntnis der chemischen Zusammensetzung der aus rohen und gerösteten Kaffeebohnen extrahierten Öle sowie ihrer antioxidativen und antibakteriellen Wirkung ist notwendig, um ihre Verwendung zu bestätigen und neue Anwendungsmöglichkeiten vorzuschlagen.

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